Remove skins from roasted beets while they're still warm by gently wiping with a paper towel.

Ingredients

4 1/2 pounds medium-size fresh beets

1/2 medium-size red onion, thinly sliced

1 teaspoon extra virgin olive oil

1 1/3 cups sugar

1 1/3 cups apple cider vinegar

2 tablespoons kosher salt

8 whole cloves

4 (3-inch) cinnamon sticks

How to Make It

Step 1

Preheat oven to 400°. Remove tops and ends of beets, and wash. Place beets and onion on a foil-lined baking sheet. Drizzle with oil, and toss to coat. Cover tightly with foil. Bake 40 to 50 minutes or until tender.

Bring sugar, next 2 ingredients, and 1 1/3 cups water to a boil in a medium saucepan, stirring often. Boil 5 minutes or until sugar dissolves. Pour into jars, just covering beet mixture. Discard any remaining vinegar mixture. Add 2 cloves and 1 cinnamon stick to each jar. Cover with lids; screw on bands. Chill 2 days before serving. Store up to 1 month.